Executive Chef known for progressive modern american dining with a strong passion for farm to table and from scratch cooking
New Bern, NC
A James Beard recognized Executive Chef with over a decade of successful experience.
Recognized as one of the Top 100 Restaurants in America by Wine Enthusiasts, 2013 and 2014
Washington State Restaurant of the Year, 2014
Semifinalist in the ACF Chef of the Year, 2014, one of 16 in the nation selected to compete
Recognized as an expert in Northwest Influence cuisine and a pioneer in the customized dining experience.
Culinary innovator known for producing top-quality, creative products that grow revenue while reducing food and labor costs.
Thrives in high-pressure environments; committed to creating memorable dining experiences.
Skilled at cultivating partnerships with service providers while obtaining the freshest and highest quality ingredients.
Recognized as a Food Network guest chef for several shows
Licenses and certification for preservation and canning
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Executive Chef and Managing Partner
August 2015 to Present
Hired to rebrand and rebuild this operation to a true farm to fork concept. Managing Day to Day operations,Menu writing, Staffing, Scheduling, creating a the budget.
Executive Chef /Food and Beverage Director
August 2014 to August 2015
Over seeing 3 on site restaurant outlets, banquets and and offsite island resort. Budgeting, hiring, menu writing, overseeing 150 employees.
Hired to re brand and rebuild the food and beverage program for one of the top 200 private clubs in the world.
Comprehensive culinary techniques, Microsoft excel and word. Budgeting and forecasting. New age kitchen leadership and management development.
Executive Chef and food and beverage director
December 2011 to August 2014
With 127 guest rooms and 13,000 square feet of event and meeting space, The Marc offers history and luxury, serving world-class dining, wine and spirits
Executive Chef, December 2011 – August 2014
Oversaw 70 employees annually in the Culinary and Food and Beverage Department, which included banquets, restaurants and the kitchens. In charge of all hiring, counseling, employee development and scheduling.
Managed annual budget and monthly forecasting, providing a much more profitable operation
Hired with the intention to re-brand the food and beverage department. After two years, successfully turned around the establishment’s operations and offerings. Regained the confidence of the community. Attracted new guests.
Built a winning, mutually respectful environment between the front- and back-of-house staff by implementing innovative management style that resulted in productivity, positive customer experience and staff retention.
Area Executive Chef
June 2008 to December 2011
June 2008 to December 2011 The Broadmoor Hotel is a destination resort with 744 guest rooms. It is the longest running recipient of the Forbes/Mobil 5 Star and AAA 5 Diamond award
Overseeing all kitchen operations, menu design and scheduling for a 10 million dollar a year restaurant.
Assisted in banquets operations for events up to 4000 people
July 2005 to June 2008
Provided assistance to any hotel in the collection based on the corporate executive chefs assessment on an operation where they may need help. Set and maintained standards in kitchens that are still in place, Provided special assistance for high profile wedding and other banquets, would be a temporary replacement Chef, Sous chef, banquet chef when properties where with out one where I would re-establish the Kessler standards
June 2003 to August 2005
From June 2003 to August 2005 The Greenbrier | West Virginia Luxury Resort, Casino, Golf Club & Spa
Sam Snead’s Line Cook. Responsible for grill side of open kitchen Second Cook. Responsible for assisting in the food preparation in the main kitchen
Tavern 1785Fairlea, West Virginia April 2002 to June 2003 Responsible for all Cold Food, Appetizers and Pastry Preparation